Instant mashed potato flakes take the place of the breadcrumbs that are usually used to help bind a tuna burger together.
Plain fat-free yogurt takes the place of most of the mayonnaise in this classic dish.
When tomatoes are drooping on the vines and lush, green basil is plentiful, this classic summertime combination needs only a good crusty bread, a simple salad, and a peach crisp, still warm from the oven, for dessert.
With its earthy, yet delicate flavor burdock, tastes like artichoke hearts. Look for burdock in health-food stores, local farmers' markets, or Asian produce markets. Burdock roots come in a variety of shapes and sizes, but are generally long like a carrot or parsnip. If you can't find fresh thyme, substitute 1/2 teaspoon dried.
Although many people prize skinny stalks of asparagus (sometimes referred to as “pencil grass”), they are not a good choice when it comes to roasting. For this dish, choose spears that are at least H inch in diameter.
This delicious cross between a pudding and a cake is exotically flavored with dark roasted sesame oil and cardamom.
If you can’t find tomato-basil tortillas, substitute another flavored tortilla or even plain tortillas. Serve the chips on their own, with salsa, or with a chunky bean dip.
Cherry juice is available at many supermarkets and health-food stores. Pomegranate molasses, a thick, tangy syrup is available at specialty stores and Middle Eastern markets. Use this sauce for grilling poultry, pork, and lamb.
Rouille, the spicy garlic mayonnaise that is the classic accompaniment to a Provençale fish stew, is usually served on top of the dish, but you could also use it to spread lightly on thin pieces of toasted sourdough to serve alongside the stew. Or, you could leave the rouille out altogether.
To section an orange, remove the peel and any spongy pith, then use a sharp knife to cut in between the membranes to release the sections. Do this over a bowl to catch the orange sections (and juice) as you work.